Baguette Dough into Sourdough Ciabatta | Proof Bread
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- Опубликовано: 29 сен 2024
- A wet batch of baguette dough finds new life as sourdough ciabatta.
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Proof Bakery
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa which has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no short cuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bread #bakery
So on 2017 you was an apprentice baker and now have that bakery??? Congratulations for the hard work and success !!!!!
I'm in the same boat. Started baking when I was 18 and now owning a bakery since I was 24 (25 now)
Think you should check this one out at Munchies. The Baker's Infected Eye and Other Pastries in Copenhagen
this is a very bad result..watch some italian video of how make ciabatta
It’s true that this was not an ideal ciabatta by any stretch, but the purpose was to transform a dough that was mixed way too wet into something salvageable. This was not a video on how to make a perfect ciabatta, but rather how not to throw away dough.
Any prize for guessing the water content lol!
101% ?
Amazing to see how far you have come knowledeg/skill/business wise in only 5yrs, way to go! You got me inspired to start baking this May and now every week 4 beautiful country loafs exit the oven here in the Netherlands. Love to explore other bread making from here onwards. 👍🏻
I don’t think I have ever told you but I appreciate your channel. Because of you I got into making sourdough. I just make it for my family so much smaller scale than you do. I made my own starter and figured out how to feed it and ultimately make the loaves. So, thank you! What is really great is I can eat it as it’s fermented, where I can’t eat any other bread except gluten free. I wish you the best in your journey!
Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread.
Inspirational, and a heartwarming end! You have such a great heart for the work. I admire your thoughtful gentleness.
I’ve been thinking this a long time, and going to mention it here. They should get a giant white rustic painted Proof stamp on that brick wall. It could be their paddle symbol like the one on his apron. I picture it more like a circle with the word “Proof” diagonal across the center
Help please!!!!!!! Which is the name of the wood used for keep the bread in the trolley . thanks I lot for reply
Love how you turn a negative into a positive! Awesome 👌
Use 3 sided sheet trays lined with baking paper to put ciabatta loaves on, they will effortlessly slide onto your loader without deflating the loaves!
I was thinking: "Holy Crap, that's wet dough!" but you sure pulled it through. Great-looking ciabatta and way to switch gears to transform a failed baguette dough into something sumptuous! Once again....you're a badass John! :)
I know right!!! I've never been able to salvage a batch that wet before! I'm going to try this next time though.
@@BDMcGrew You can also make focaccia out of really wet dough.
A true master class. Thank you, I wish I could have peace too.
Oh Wow!! This is Great!! I had loose sourdough that over proofed - I bet I could of done This!! I look at the ciabatta recipes and think someday & heck I had it with the “messed up” dough😃
Looks like it was a successful pivot to me! Fun seeing one of the classics return in the new space
Coming back after 2 years of watching the last video, the improvements in shop size and equipment seems huge =) Congrats
They look great. Look into a baguette flip board for transfer from the couche. Can make a simple one out of cardboard. You can also use a pizza peel for the same effect (that's what i do baking at home).
I love the way you explain every single detail of your knowledge.
God bless you and keep you healthy. Thank you for sharing your humble story.
Thank you for providing the opportunity for others to learn from you.
Thank you for providing jobs.
I will love to visit your bakery to have the opportunity to meet you in person.
Where is your business located?
I am located in Florida.
Another flip and that would’ve been perfect ciabatta. Just lacked strength but a good save nonetheless 😊
I love how you treat your staff. That tells me a lot about the person you are. I have learned so much from your channel just techniques Like inclusions was a huge one. Now Ciabatta I'm looking for how to roll out baguettes. Thanks again.
Ciabatta is my equal favourite bread (along with a wholemeal malt loaf) - both open-crumb breads.
Amazing ciabatta, I like with minced olives , tell me before ovens why you put in refrigerator ?
I started watching your Chanel and was really fascinated by sourdough wanting to learn to make this myself. It saddens me that within a 250 mile radius there literally is no bakery like yours anywhere near me to get a decent sourdough. Best I can find is Panera bread store which I don’t trust. I have literally nothing to compare to. I would have to travel to the other end of the state of Oklahoma in Tulsa just to find the only legitimate bakery. So in the meantime I’m building a starter and going on what I hope to be a favorable, tangy, rich bread loaf like yours.
I'm watching this, dreaming about my own bakery and then realizing where I live... Bakeries here are 3 types of things sold, people aren't interested in anything else, everything has to be boring and traditional and all else is to laugh at. Anyone who tries something different goes under. I wish I could leave this horrible little country.
My experience with ciabatta deflation during moving the final time before bake is that it doesn’t matter. Oven spring hides it.
What happened to the older videos from way back? I was gonna binge them
미국 기억 하고싶지 않아요 천손족타르타르족이 많이 죽은 장소 입니다 뉴욕이 렙틸리언 공룡 영역이라서요 별로입니다
You can always turn dough like that into francese too.
Good to touch base w/your roots from time to time! I even felt some nostalgia! 👌
We Are Missing Proof Bread On RUclips.
Yummmmmm…..I can smell it and taste it all the way from Idaho!
Please post an update vid on the new spot and how the warehouse is going and the new mill
For the first time……in a long time….. lol! My birthday is sept 25th, I asked to get a plane ticket to pho, stay overnight, then go to Proof for breakfast, lunch, and dinner then fly back home to Sacramento. Maybe get some tips on running my bakery!
You and I share the same birthday and I agree this would be an amazing gift! Happy Birthday from Kentucky!
Great explanations!!! Great video
Jonathon, do you have any left?
steve
Lovely! I think I'll have to try that sometime.
My ciabatta looks like this out of the oven, too❤
What is your dusting mix?
You, sir, are a master of your craft.
Where you guys at? We need more content!
Love the dramatic b-roll
Awesome! I need to visit 🇬🇺
Very nice, no waste
Ciabatta was created in the 1980s in the Lake Como area of Italy.
That’s crazy it was only created in the 80s
They should give Nobel peace prizes for bread making . John, you would definitely deserve it! 🥖❤️
I love watching your facial expressions. It’s an almost child-like wonder with your creativity. Love it.
That was an A-OK, true to form improvised ciabatta.
If you were to transfer them onto a side when going into the oven, and pinch the ends so they don't fall over, you'd have gotten an S-Class italian response to the french baguette.
I have been following you since you first started posting videos on RUclips. The progress you have made is amazing. How you juggle all those balls is beyond me. But then I am 76 so most things are beyond me.
I've been a home baker for years.
I would like to know one thing. The dough you mix is incredible. It is shiney and very extensible.
That has to be a combination of the flour, hydration percent and mixing time and speeds.
I can't do anything about the flour but I can match the hydration percent and mixing time and speeds.
Please tell me what those are. I am using a Kitchenaid stand mixer.
I do 70 % hydration and 2 minutes on speed 1 and 4 on speed 2. Then I do 3 stretch and folds at 30 minute intervals.
Although it firms up during the stretch and folds, the dough is almost a batter after the mixing.
This is one of the more interesting baking videos that I have watched in some time. Thank you! Would this approach with my wet (overproofed?) country bread dough also work for a few ciabatta-like loaves if I gently spread the dough on semolina-dusted, rimmed baking tray?
Love chinatta‼️
And still, no sponsorship BS, cut straigth into the process, finish just like that. amazing content
Last time I watched one of your videos you were still baking in your garage at home. You have come such a long way since then! I am happy for you. I wish you all the best.
Goof afternoon sid i am big fan of your artisan bread i wanna know how do you make sourdough starter about ingredients please sir
The lid of a wooden wine box makes an excellent baguette/ciabatta peel😊
OMG! That Ciabatta looks so devine!! I must make this!!!
When will you start selling your hats an aprons?
Hats have been annoyingly hard to source. We have gotten ours in small batches. We have an interest in carrying aprons, although the ones we use are hand made and quite premium. They retail for around $100. We have questioned the size of the market. We can certainly talk to our supplier.
Always very interesting and I learn something new.
You are a true master of bakery! Those ciabattas are awesome!
Wow you are so dedicated. WOW that oven
❤️
Industrial bakers can make wonderful ciabatta if they take care to following the correct procedures. I've seen some wonderful open crumb ciabatta coming out of our production lines. If I chose to I could make the machines make them irregularly. The reality is that most restaurants want a consistent product and will complain if they don't get one as it can effect their portion size and bottom line.
I could not agree more to your statement. I am a Master baker and baked a lot of ciabatta in every side of bakery setting. And yes we produce what the customer is asking for, as a professional I have often close my eye when I see what the customers asking me to do but thats them that are paying the bills ....... Awesome work in this video and lucky your store could just sell some ciabattas even they needed Baguettes ....... ;-)
Muito bom
👍👍👍👍
It’s ciabatta with two t’s. The t’s are pronounced, not as a d, but as t’s
Slipper bread, is what I was taught Ciabatta means. True ciabatta should always be in the shape of a ladies slipper, not squares, rolls and such.